Chicken Bread Pockets
Directions
- 1Heat 2 tbsp oil in a pan and saute 1 tsp chopped garlic for 20-30 seconds.
- 2Add 1 cup of boneless chicken and cook for 1 minute until the color changes.
- 3Add 1/2 tsp salt, 1/2 tsp crushed red chili, 1/2 tsp red chili powder and 1/2 tsp cumin powder. Mix well.
- 4Add a little water and cover the pan to simmer for 8-10 minutes on medium low heat until the chicken is tender.
- 5Add 1/2 chopped onion and 1 chopped capsicum. Mix and cook for a few seconds.
- 6Add 1 chopped tomato (without seeds). Mix well and cook until the vegetables are slightly crunchy.
- 7Add 1 tbsp soya sauce and mix well.
- 8Add 1 slice of mozzarella cheese (optional). Cover and cook until the cheese melts.
- 9Remove from heat and let cool.
- 10Take 2 slices of bread. Cut off the edges and flatten them with a rolling pin. Using a round cutter (or a glass), cut out round shapes from each slice. You should obtain 4 round slices.
- 11Beat 2 eggs and dip the bread slices into the beaten eggs. Coat the slices with bread crumbs.
- 12Heat oil in a pan and fry the bread slices on medium heat until golden crispy.
- 13Prepare the sauce by mixing together 4 tbsp mayonnaise, 1/4 tsp salt, 1/4 tsp black pepper powder, 2 tbsp ketchup, 1 tbsp chili sauce, and a squeeze of lemon juice (few drops). Mix well.
- 14Cut each fried bread slice in half. Fill the pockets with the chicken mixture, lettuce, and the mayonnaise sauce.
Ingredients
- 2 tbsp oil
- 1 tsp(chopped) garlic
- 1 cup boneless chicken
- 0.5 tsp salt
- 0.5 tsp crushed red chili
- 0.5 tsp red chili powder
- 0.5 tsp cumin powder
- 0.5 chopped onion
- 1 chopped capsicum
- 1 chopped(without seeds) tomato
- 1 tbsp soya sauce
- 1 slice mozzarella cheese
- 2 slices bread slices
- 2 eggs
- 1 plate bread crumbs
- 4 tbsp mayonnaise
- 0.25 tsp salt
- 0.25 tsp black pepper powder
- 2 tbsp ketchup
- 1 tbsp chili sauce
- 0.5 lemon lemon juice
- 1 leaf lettuce
Equipment
frying panrolling pinknife
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